TYPES OF ITALIAN PASTA AND SAUCES

TYPES OF ITALIAN PASTA AND SAUCES......

Amatriciana Pasta Sauce (Tomato and bacon)

Sauce of fresh tomatoes, chopped bacon, onion, and garlic, served with grated Pecorino Romano cheese.

Amatriciana Sauce

                    Amatriciana Sauce 

Puree the tomatoes to a smooth, creamy consistency in a food processor or with an immersion blender; set aside.

Heat the olive oil over medium-high heat in a large skillet. When hot, add the guanciale and saute 5 to 7 minutes, until golden brown. 

Bolognese Pasta Sauce (Meat Sauce)

Creamy meat sauce flavored with chicken livers, wine, vegetables, and nutmeg. Served with butter and grated cheese; sometimes, the cream is getting added to the sauce. Also called ragu in parts of Italy other than Bologna.

Beef Bolognese With Pappardelle Pasta

                    Beef Bolognese With Pappardelle Pasta 

This meat-based sauce originated near Bologna, Italy.

The recipe for ragù alla bolognese was registered in 1982 by the Italian Academy of Cuisine with the Bologna Chamber of Commerce.

This version incorporates pancetta and milk. The recipe has evolved depending on the region in Italy, with American versions varying in style. 

Burro Pasta Sauce (Butter)

Butter and grated Parmesan cheese.

Fettuccine al Burro or Fettuccine Alfredo

                       Fettuccine al Burro or Fettuccine Alfred

Boil the fettuccine in salted water, occasionally turning to prevent them from sticking to each other.

Towards the end of the cooking time, take a couple of spoons of the pasta cooking water and set aside.

Place the soft butter, at room temperature, in a bowl, drain the pasta al dente, add it to the butter and mix well. 

Cacciatore Pasta Sauce (Roast Tomato Sauce)

Meat and a vegetable sauce flavored with juniper.

Pasta with Cacciatore Sausage & Roast Tomato Sauce

It is possibly my favorite pasta sauce and is dead simple to make.

I got the idea of a roast tomato sauce from Stephanie Alexander’s legendary cookbook, The Cook’s Companion.

You can leave out the sausage and use the base sauce with any number of meats, particularly seafood. Roasting the sauce gives a slightly sweet caramelized effect. 

Frutti di mare Pasta Sauce (seafood)

Seafood sauce.

Fettuccine ai Frutti di Mare

Heat oil in a large saucepan over medium.

Cook onion and garlic, stirring, until onions are translucent, 5–8 minutes; season with salt and pepper.

Add anchovies and tomato paste and cook, stirring, until color deepens, about 2 minutes.

Stir in tomatoes, tomato juice, basil, red pepper flakes, and 2 tsp. salt. 

 Funghi e Piselli pasta sauce (Mushrooms and peas)

Sauce of mushrooms, bacon, and fresh green peas.

Recipe: Linguine Funghi E Piselli

                                Linguine Funghi E Piselli 

Heat a medium saucepan to high heat and add 3 tbsp of grapeseed oil. Add sliced mushrooms and sauté for 2-3 mins or until brown. Add garlic and cook for another 2 mins.

Add garlic and cook for another 2 mins.

Cut snap peas in half, removing any inside strings, and blanch for one minute, then set aside to cool. Peel pearl onions and blanch for 2 minutes.

Next, add blanched onions to a saucepan and turn down the heat to medium, ensure garlic and mushrooms have browned but not burnt. 

Marinara Pasta Sauce

Sauce of fresh tomatoes, olive oil, garlic, and basil.

How To Make Marinara Pasta Sauce

Forget jars of red sauce — homemade marinara is where it’s at.

This tomato sauce takes 20 minutes to make and requires zero planning.

If marinara doesn’t already have a spot in your repertoire of easy weeknight recipes, it will soon.

Here’s a step-by-step look at how to make this super-simple sauce. 

 Noci Pasta Sauce (walnuts)

Pounded walnuts and pine nuts with oil, garlic, and chopped parsley.

Walnut Ligurian Sauce

 Walnut Ligurian Sauce / gabebertaccini

Walnuts and marjoram.

That’s all my friend, and it couldn’t get any easier.

Add a bit of ricotta and parmesan cheese, extra virgin olive oil (Italian only), black pepper, salt, some garlic, and PRONTO! You have THE sauce. 

Pesto Pasta Sauce

Oil, grated cheese, pine nuts, basil, and garlic pounded into a paste.

How to Make the Best Pesto

Pesto is, on the surface, a straightforward sauce. Fresh Genova Basil and Pienuts, Garlic, Extra Virgin Olive Oil All Together Blend well In Mixture And Ready To Your Pesto Sauce......